Fried Green Tomatoes

Big harvest

I made fried green tomatoes for the first time this summer. I’m not sure what took me so long, but this year I was in such a hurry to eat my tomatoes that I couldn’t resist picking several of them green. I especially liked having them for breakfast, a great stand-in for a side of bacon. Or eat them with bacon. Whatever.

The method is simple.

After cutting the tomatoes into half-inch thick slices, sprinkle them with salt and let sit while you prepare the flour, breadcrumbs, and eggs. Pour some flour into a shallow bowl, some panko bread crumbs into another, and beat some eggs in a third. Line the bowls up, flour, eggs, then breadcrumbs. At this point you can stir some finely grated cheese or chopped fresh herbs into the breadcrumbs, or season the flour.

Heat a large heavy skillet over medium heat and add some oil, about an inch.

Pat the tomato slices dry with a towel. Coat each slice with the flour, then dip in the egg, making sure to coat each side, and finish with the breadcrumbs, pressing them into the tomato slices with your hands. Arrange on a plate until they are all breaded.

Start frying, about three minutes on each side until golden brown and crisp. Don’t overcrowd the pan or they’ll just steam. Blot on a clean towel and serve immediately while hot.

Now to come up with some good toppings.

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